Trading Post: Christmas cookie recipes

Kathryn Rem

Wednesday

Nov 30, 2011 at 12:01 AMNov 30, 2011 at 2:32 AM

Readers share cookie recipes.

The State Journal-Register in Illinois held its 2011 Homemade Cookie Contest, and the winners were published in the newspaper in October. But because this is the baking season, we’re putting a few more of the entries in the Trading Post. Thanks to all who entered this year’s contest.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and chill 1 hour or until dough is easy to handle.

Preheat oven to 375. Shape dough into 1 ½-inch balls. Press a caramel into each ball and shape dough around caramel to enclose. Place balls 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.

To make drizzle:In a small saucepan, combine vanilla caramels and whipping cream. Heat over medium-low heat until caramels melt and mixture is smooth. Drizzle melted caramel mixture over cookies.

In another small saucepan, melt chocolate chips and shortening over low heat until well combined. Let set for 15 minutes, then drizzle over caramel-drizzled cookies. Sprinkle with sea salt and let stand until drizzle is set.

Makes 3 dozen.

-- From Paulette Hale of Springfield, Ill.

Chocolate Chip Cheesecake Cookies

3/4 cup butter, softened

3 ounces cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup mini chocolate chips

1/3 cup finely chopped pecans

1/3 cup graham cracker crumbs

1 teaspoon cinnamon

Beat together butter, cream cheese and sugar in a large bowl. Mix in the flour and chocolate chips and place dough in the refrigerator for at least 30 minutes.

In a separate bowl, mix together pecans, graham cracker crumbs and cinnamon. Pour half of the mixture onto a large piece of waxed paper. Remove half of the dough from the bowl and form into a log. Roll log through graham cracker mixture. Place on a clean sheet of waxed paper; wrap log inside paper.

Repeat with second half of dough. Place logs into the freezer for 30 minutes (or until ready to bake).

Preheat oven to 375. Slice dough logs into rounds (approximately ½-inch thick) and place on a cookie sheet. Bake 7 to 9 minutes (watch closely and don't over bake). Store in an airtight container. Refrigeration is not required.

Makes about 2 dozen.

-- From Karen Sunderlin of Springfield, Ill.

-- Do you give holiday gifts made in your kitchen? We’re thinking about breads, cookies, jellies, candies or other items worthy of a red bow. If you have a tried-and-true holiday gift recipe, please share it with the Trading Post.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705 or email food@sj-r.com. Please include your name, city and daytime phone number.